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Ingredients

• 1 5- to 6-pound  boneless pork shoulder roast, trimmed and tied to retain its shape
• 3 tablespoons  olive oil
•   Salt and freshly ground pepper
• 1 large  yellow onion, finely chopped (1 cup)
• 3   bay leaves
• 2 tablespoons  snipped fresh rosemary
• 1 cup  balsamic vinegar
• 1 cup  dry red wine
• 1-1/2 cups  pitted dried plums and/or dried apricots
• 1-1/2 cups  dried figs, halved
• 1   quince, peeled, cored, and coarsely chopped (optional)
• 4 medium  apples, such as Granny Smith, peeled, cored and quartered

Description

For This Recipe, A Pork Shoulder Is Braised In Balsamic Vinegar And Red Wine, Both Of Which Balance The Sweetness Of The Fruit And Contribute A Delectable Kick To The Sauce.

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